Skip to main content

Rainbow root vegetable gratin

Skip to IngredientsSkip to Method
  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • Over 4 serves veg or fruit

Creamy, cheesy and subtly sweet, this vibrant root vegetable gratin is a crowd-pleasing side that’s vegetarian, too.

  • Serves6, as a side
  • Cook time50 minutes
  • Prep time20 minutes, + 5 mins cooling time
Rainbow root vegetable gratin


  • 300ml pouring (pure) cream
  • 2 garlic cloves, crushed
  • 3 (150g each) turnips, peeled
  • 3 (150g each) swedes, peeled
  • 3 (150g each) beetroot, peeled
  • 400g gold sweet potato, peeled
  • 1/2 cup (40g) finely grated parmesan
  • 1/3 cup (40g) grated tasty cheddar
  • Lemon thyme sprigs, to serve

Nutritional information

Per serve: Energy: 1448kJ/346 Cals (17%), Protein: 9g (18%), Fat: 23g (33%), Sat Fat: 15g (63%), Sodium: 241mg (12%), Carb: 22g (7%), Sugar: 16g (18%), Dietary Fibre: 8g (27%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Lightly grease a 7-cup (1.75L) baking dish. Pour 1/2 cup (125ml) cream over the base of the dish and add the garlic. Season and stir to combine.

  2. Step 2

    Use a large sharp knife or mandolin to cut turnips, swedes, beetroot and sweet potato into 3mm-thick slices. Place in separate bowls. Drizzle one-quarter of the remaining cream over turnip and sprinkle with one-quarter of the parmesan. Toss to combine. Repeat with swede, beetroot and sweet potato and the remaining cream and parmesan.

  3. Step 3

    Working with 1 vegetable at a time, arrange slices vertically in the pan to make 4 rows. Cover dish tightly with foil and place on a baking tray. Bake for 30 mins or until almost tender.

  4. Step 4

    Remove the foil and sprinkle with cheddar. Bake, uncovered, for a further 20 mins or until the vegetables are tender and the top is golden. Set aside for 5 mins to cool slightly. Season with pepper and sprinkle with thyme.

Recipe tip

Got rosemary or sage on hand? Use either instead of lemon thyme here.